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Sheriff Fatman 2019 - Syros Winery
Syros WInery

SHERIFF FATMAN 2019 - SYROS WINERY

  Greece / Syros
€16.40
14.00
€14.00
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

The fat sheriff indicates Rich Serifiotiko!

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Why do we love it?
The Sheriff of Syros, Sheriff Fatman strikes again, for the second year in a row, more determined and ready than ever. Its clever label with the word game Serifiotiko - Sheriff winks slyly at you about the content that follows.

The truth is that Syros Winery of Nikos Hatzakis has spoiled us and we always have very high expectations. The winery that placed Syros on the wine map, is dealing with local varieties and it does it really well. The rare variety of Serifiotiko seems to fit uniquely in Syros’s vineyard and in the hands of Nikos Hatzakis gives its best. Cold extraction and lees contact compose a crunchy and fruity white wine, ideal to accompany all summer dishes.

Sheriff Fatman by Syros Winery is as good and playful as its label.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
It has moderate lemon color and discreet aromas of bergamot, quince, lemon, peach, pear and white flowers. Delicious mouth with medium body, crisp acidity and slightly mineral character.
Technical stuff
Color White
Type Dry
Year 2019
Alcohol 13,5%
Origin Syros
Variety Serifiotiko
Aromas Bergamot, quince, lemon, peach, pear, white flowers.
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 3 years
Closure Cork
Organic No

SHERIFF FATMAN 2019 - SYROS WINERY

PAIR IT

with fried fish, seafood and chicken dishes with lemon sauce.

Steamed mussels with white wine and black pepper

  • 1 kg mussels, whole (with shell) cleaned and scraped. Alternatively prefer frozen
  • Freshly ground black pepper
  • 1 clove of garlic chopped
  • 3 tbsps. of finely chopped fresh parsley
  • 1 glass of white wine, preferably Assyrtiko

Place the mussels without water in a large saucepan or pan on a high heat and add plenty of pepper. Cook for about 5 minutes until they open. Throw away mussels that will remain closed. Pour in the wine and leave it for a 1 minute in the heat until the excess of liquids is reduced.

Drain the mussels and hold the liquid left in the pan. Place the mussels in a deep platter. Drain the liquors from the mussels and pass them through a cheesecloth and then put them in a small bowl. Add the parsley to the bowl, stir, pour the mixture over the mussels, and serve.

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